Escape to the Tropics: Easy Coconut Cheesecake Recipe!
This easy coconut cheesecake boasts a luxuriously smooth and creamy filling, beautifully infused with the delightful flavor of coconut and often topped with a light coconut cream or toasted coconut flakes. Each slice simply melts in your mouth, perfectly balancing sweetness with a hint of tropical flair, making it an irresistible choice for all coconut and creamy dessert lovers.
Equipment
- 9-inch springform pan
- Mixing bowls (2-3 different sizes)
- Electric mixer (handheld or stand mixer)
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Food processor (optional, for crushing graham crackers)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter melted
For the Filling:
- 16 oz cream cheese softened (two 8-oz packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup coconut cream full-fat, chilled
For Garnish:
- Extra shredded coconut toasted or untoasted
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan to create the crust.
- Make the Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it is smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to mix until everything is well combined and smooth. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, gently blend in the sour cream and the chilled coconut cream until the filling is smooth and lump-free.
- Bake the Cheesecake: Carefully pour the creamy filling over the prepared crust in the springform pan. Bake in the preheated oven for approximately 50-60 minutes, or until the edges of the cheesecake appear set and the center is just slightly jiggly.
- Cool Gradually: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This gradual cooling helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.1
- Chill Thoroughly: Once the cheesecake has cooled to room temperature, cover the springform pan with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight, to allow it to chill completely and set firmly.
- Serve: Before serving, gently release the sides of the springform pan. Garnish the cheesecake with extra shredded coconut (you can toast it lightly for added flavor and visual appeal if you like). Slice and enjoy your delightful coconut cheesecake!